Sorry if this has been asked before. I'm new to the forum and going to try making some sausage for the first time as well. I make my own elk stock from bones and was wondering how that would work for the water in sausage. Bad idea? Maybe good for certain types of sausage? Maybe not good to try for a rookie? FWIW, I'm going to try making chorizo since I have a good supply of Italian and breakfast sausage that my butcher made from elk.
Any thoughts and comments are greatly appreciated and thanks in advance.
Any thoughts and comments are greatly appreciated and thanks in advance.